Blackened Fish Tacos with Cilantro Pesto Slaw

By Simply Scratch

Ingredients

1/4 cup plain non-fat greek yogurt
2 tablespoons mayonnaise
1/2 lime (juiced)
2 chipotle peppers in adobo
3/4 teaspoon chipotle powder
1/4 teaspoon garlic powder
16 ounces slaw mix (shredded cabbage and carrots)
1/2 cup cilantro pesto (or more if needed)
1½ to 2 pounds white fish (firm fish like cod, barramundi or rockfish)
homemade blackened seasoning
2 to 3 tablespoons butter
2 tablespoon light olive oil
cilantro (minced, for garnish)
radish (thinly sliced, for garnish)

Prep Time30mins
Cook Time20mins
Servings6

Instructions

FOR THE CHIPOTLE CREMA:

To your blender or mini food processor add yogurt, mayonnaise, lime juice, chipotle peppers, ground chipotle and garlic powder. Secure the lid and blend until smooth.

Refrigerate until ready to use.

FOR THE SLAW:

In a large bowl combine slaw mix and the pesto and toss to combine. Add more pesto if needed.

FOR THE FISH:

Pat the fish dry and season with both sides with the blackened seasoning. I eyeball this.

Next, heat 1 tablespoon butter with 1 teaspoon extra light olive oil in a large (12-inch) cast iron skillet. Sear the seasoned fish for 4 to 5 minutes per side.

Once the fish is flakey and opaque, transfer it to a clean plate and repeat this step with adding the remaining butter and oil to the skillet and searing the seasoned fish on both sides. Adjust the heat under the skillet as needed.

FOR THE TACOS:

Place a generous amount of the cilantro pesto slaw onto warm flour tortillas. Then top with small pieces of the blackened fish and slices of ripe avocado. Lastly, add a zigzag of the chipotle crema and squeeze some lime juice over top.

Finish with minced cilantro and/or thinly sliced radish.